Opening a Pomegranate

If you haven’t tried pomegranates, now is the time. I wasn’t introduced to them until my late twenties and fear of the unknown kept me from ever buying them. Shame on me. I was missing out. Something I don’t want you to do… so please take my words as those of encouragement. :) The interior of the fruit is separated by white, thin, spongy, membranous, bitter tissue into compartments. The sections are packed as sacs, filled with tiny edible sweet, juicy, pink pulp encasing around a single, angular, soft or hard (in over-mature fruits) seed.

When choosing a pomegranate, look at weight, not color. I have to admit, this is hard for me, as I always gravitate to the bright colored fruits. The outside of a ripe pomegranate can vary from light pink to a deep ruby-red, but that’s not what’s important; the heavier the fruit, the more juice it contains–which means it’s that much more delicious. Pomegranates stop ripening as soon as they are picked. Look for ones that have smooth skin, free from any bruises, cuts or mold. Once you get them home, store them in a cool dark place at room temperature for 5-8 days or more. But not so dark that your forget about them. I have the “been-there-done-that” award in this category. You can also keep them inside the refrigerator for a couple of weeks. There are wonderful health benefits as well. Just ask Mr. Google and you will find plenty of reading material to keep you entertained for quite some time. :)

Run the knife around the pomegranate, far enough to just cut the outer skin.
Then, pull the two halves apart. This should be really easy to do.

Place a bowl or plate underneath your hand. Turn the pomegranate upside down
to were the open cut part is facing the palm of your hand. With a wooden spoon
or utensil of choice, spank the heck out of the pomegranate . The seeds will drop
into the palm of your hand and spill over onto the bowl below. Rotating the fruit
in your hand during this process helps.

Within a few minutes, this is what you are left with. :)

There are tons of YouTube videos on how to remove the seeds from the fruit… feel free to research. This method is quick and easy.

dear amie sue
i would like to know what kind of raw probiotics you recommend to make yougurt with almond and seeds??? do you have recipes of this? Im from Argentina.
I really will like to see you in a video.
Sometimes i don’t have the ingredients that you use. But i love your brightness creating flavour not only sweets… specially breads, crakers, snakcs, salad dishes… you are incredible.
and best of this is that you share them…. because you know knowledge is inside of you.
peace and more ki for you from the south
;-)))))))

We’ve been enjoying pomegranates for years and just recently found this method you so beautifully displayed. The only thing I might add is to keep the red juice from splattering I put it inside a gallon size freezer bag, seal it and then spank it. All the mess is contained inside.
Then I pour them out on a baking sheet, freeze ‘em individually and bag ‘em. We enjoy them for many months that way.

Yes, this is the method that I use. found it on youtube. I use a long handled heavy wooden spoon to do the spanking..(ohhhh, that hurts!!) and it really knocks those little jewels right out of there. k.

Oh, Thank you, thank you for this great method! I might sound the stupidest girl in the world for those who figured this out before me, but you really changed my life, Amie-Sue. I just finished a bowl of pomegranate seeds (which I had not had for years), and it is actually delicious! Have a great day! ^^ :-)

One life saved… time for a tea break. hehe Your so sweet. :) We all learn new things every day… being able to share them with others is half the fun. Enjoy those pomegranates! I know I sure do now. Have a great weekend, amie sue